Spicy Mexican Corn Casserole - cooking recipe

Ingredients

1 tablespoon butter
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
1 (8 ounce) package dry corn muffin mix
1 cup sour cream
1/2 cup unsalted butter, melted
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 yellow onion, chopped
2 eggs, beaten
1 1/2 teaspoons chili powder
1 teaspoon garlic salt
2 tablespoons paprika, divided
1/2 (8 ounce) package shredded Cheddar cheese

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
Combine whole kernel corn, creamed corn, corn muffin mix, sour cream, 1/2 cup butter, green bell pepper, red bell pepper, yellow onion, eggs, chili powder, and garlic salt together in a bowl. Pour into the prepared baking dish and spread evenly. Sprinkle 1 tablespoon paprika evenly on top.
Bake in the preheated oven for 35 minutes. Sprinkle Cheddar cheese and remaining paprika over the top; return to the oven and bake until cheese is bubbly, about 10 minutes more.